Main
Gochujang Cauliflower Steaks
45 minServes 2Nutri-Score B€€
B
45 min
45 minGochujang Cauliflower Steaks
what you need
Ingredients
cauliflower (cut into steaks)Produce1 piece
gochujang pastePantry15 g
soy saucePantry15 ml- rice wine vinegarPantry15 ml
maple syrupPantry15 ml- sesame oilPantry5 ml
garlic powderSpices3 g- tahini pastePantry80 g
lime (juiced)Produce1 piece
waterOther30 ml
rice (cooked, to serve)Grains150 g
coriander (fresh, to garnish)Produce10 g
per serving
Nutrition
524kcal
- Carbs
- 73 g
- Proteins
- 14 g
- Fat
- 20 g
what you’ll use
Tools
Oven
Baking tray
Mixing bowl
Saucepan
step by step
Method
- Step 1
Cut the cauliflower into steaks
- Trim the cauliflower and cut it into thick steaks, keeping the core intact so they hold together.
- Step 2
Make the marinade
- In a bowl, mix the gochujang, soy sauce, rice wine vinegar, maple syrup, garlic powder and sesame oil.
- Step 3
Marinate the steaks
- Coat the cauliflower steaks in the marinade, keeping the leftover marinade for the sauce.
- Step 4
Roast the steaks
- Place the steaks on a baking tray and roast at 200 °C, flipping halfway through.
- Step 5
Make the tahini sauce
- Add the tahini, lime juice and a splash of water to the remaining marinade.
- Mix until smooth and pourable.
- Step 6
Serve
- Serve the cauliflower steaks over rice, drizzle with the sauce and scatter with coriander.
most cooked first